Chicken & Bean Salad with Lemon Balsamic Dressing

Serves 4

400g chicken breast, diced

1 red onion, peeled and cut into small wedges

spray of olive oil

1tsp rosemary

salt and pepper

2tsp balsamic glaze

150g cherry tomatoes

50g spinach

410g can cannellini beans, drained and rinsed

Dressing

zest of 1 lemon, plus 1/2 the juice

2tsp olive oil

1tbsp balsamic vinegar

pinch sugar

Preheat the oven to 200, gas mark 6.  Place the chicken in a roasting tin with the onion and mist lightly with the olive oil spray.  Sprinkle with rosemary, season and mix well.

Roast for 20-25 mins until thoroughly cooked.  Drizzle with the balsamic glaze, stir and return to the oven for a further 5 mins.  

Meanwhile, put the tomatoes in a small ovenproof dish and spray with a little oil.  Place in the oven for the last 10-15 mins of the chicken's cooking time until they start to burst.

Remove from the oven, then allow to stand for 5 mins before tipping into a large serving bowl with the spinach and beans.  

Whisk together the dressing ingredients, drizzle over the salad and toss well.  Serve immediately with chunks of warm bread.